A 2015 report from the World Economic Forum said that water shortages will be the Earth's biggest threat in the next decade. Meanwhile, data from UN-Water show that by 2025, 1.8 billion people will be experiencing water scarcity, while two-thirds of the world's population could be living in still-concerning conditions of water stress.

At its core, sustainability within the food industry is about creating products that provide maximum nutrient density for the consumer, while creating a minimal impact on the environment.

One of the largest dairy production operations in the United States is achieving outstanding environmental performance from a Global Water & Energy FLOTAMET anaerobic digestion plant that removes pollution from wastewater and transforms it into green energy to fuel boilers.

Smarter packaging solutions not only are durable, cost-effective and recyclable, but also use less energy and water and emit fewer greenhouse gases.

The declaration signals recognition of the dairy sector’s commitment toward feeding the world with safe, sustainable products and enhancing sustainability.

Cups of yogurt travel down conveyors toward tray packagers or cartoners to be stacked on pallets and stored in a refrigerated warehouse. All of these steps serve to protect the product. This package-handling machinery is also a source of energy that dairy processors can recover and redeploy elsewhere in the plant.

As we continue looking for ways to reduce greenhouses gases and recover excess nutrients from manure and put them to use where they are beneficial, one frequently faces the conundrum of how to do it and do it right.

Water quality trading (WQT) was introduced in the 1960s, and it’s a great concept. Since its introduction, WQT has been tried approximately 60 times around the world, but mostly here in the United States.